Learning this quick sushi recipe will not only earn you brownie sushi points among friends, but it will also save you money. With this simple recipe under your belt, you’ll never want to dine at other Japanese restaurants in town again.
Although we’re swapping out the usual sushi seafood with tamago (egg), this sushi still tastes oishi (delicious)—and you can change any of the ingredients for your nori sushi roll, depending on your personal tastes.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Servings: 5 sushi rolls (25-30 nori sushi), 16 inarizushi (sushi rice in tofu skin)
Ingredients:
1 carrot
1 cucumber
1 ½ teaspoons salt
3 eggs
½ cup mirin (rice wine)
2 tablespoons sugar
⅓ cup water
1 ¼ cups rice (cooked)
3 tablespoons white sesame seeds
3 tablespoons furikake rice seasoning
5 nori seaweed sheets
16 aburaage (deep-fried tofu skin)
Photo by Eva Chen
Directions:
1. Wash, peel and cut the carrot and cucumber into long, rectangular pieces. Wash the rice and start cooking in the rice cooker.
Photo by Eva Chen
2. Add the cut cucumbers and salt in a pot or large bowl. Shake to evenly salt each slice. While doing so, boil the cut carrots in another pot.
Photo by Eva Chen
3. Beat the three eggs until the yolks and whites are completely mixed. Cook the eggs omelette style with 1 teaspoon of oil on medium heat.
Photo by Eva Chen
4. After the eggs are done and have cooled, cut them into thin, rectangular strips.
Photo by Eva Chen
5. Make the sushi vinegar by adding mirin and water to a pot at low heat. Add the sugar and stir until it has completely dissolved.
Photo by Eva Chen
6. When the rice has finished cooking, add the sushi vinegar, white sesame and rice seasoning.
Photo by Eva Chen
7. Stir all the contents together until they are evenly mixed. Let the rice cool for at least 10 minutes.
Photo by Eva Chen
8. Lay the nori seaweed on the bamboo mat and add four or five scoops of rice to the middle. Place slices of the carrot, cucumber and eggs on top of the rice.
Spoon tip: If you want something more juicy and flavorful, use freshwater eel, spicy tuna or Dungeness crab. Mmm.
Photo by Eva Chen
9. Roll the nori seaweed forward slowly and gently, making sure that the seaweed doesn’t break.
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10. To make inarizushi, scoop two to three spoonful of rice into each aburaage.
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And done! You are now a sushi master.
Spoon tip: If you want more than just nori seasoning for your inarizushi, feel free to add rosung or baby anchovies for more flavor.
Photo by Eva Chen
No sushi meal is complete without a bowl of warm miso soup. As the Japanese say before every meal, itadakimasu!
Photo by Eva Chen